Kelly Hensel, senior digital editor of Food Technology magazine, chats with Nima, Bugeater Foods, and Quigistics about what they have learned and the challenges they face being start-ups in the food industry.

IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.

Lauren Shimek, founder and CEO of Food.Tech.Design, and Charlotte Biltekoff, associate professor of American Studies and Food Science and Technology at the University of California, Davis, drew a large crowd for their session “Design Thinking for Food” on Monday morning at the IFTNEXT stage. With a casual setting and interactive presentation, the session encouraged forward thinking and collaboration—exactly what IFTNEXT is all about.

Andrew Pelling began his featured presentation on Monday by telling a story about his younger self—an eager graduate student who was constantly designing experiments based on whatever sparked his curiosity.

The Promise of Digital Olfaction: A Demonstration of the Artificial Nose

It is now possible to get numerical information about tastes and smells. See a demonstration of the artificial nose and what new technologies are being developed that will allow for the manufacturing of smaller, more accessible handheld devices that can even become integrated into our smart cooking appliances. Experience the potential throughout the value chain, from the field, to the industry, and finally to the kitchen.

IFT<i>NEXT</i> Quickfire: Considering Sustainability

Protein security, water security, and population health management are big picture issues for global health and sustainability. This quickfire focuses on legumes and emerging findings that indicate that the simple bean may be a key to the future.